Oatmeal Pancake
- Yield
- 4 large (21×17 cm / 8¼×6¾ in) or 8 small (11×8 cm / 4¼×3 in) pieces
- Time
- ~20 min
Oil-Free
A soft and wholesome oven-baked pancake made from oatmeal, coconut, and honey — perfect for breakfast or as a light supper.
Ingredients
- 7 dl (3 cups) water for rolled oats or 5 dl (2 cups) water for soft oats
- 5 dl (2 cups) whole-grain oatmeal (rolled or soft oats)
- 1 tbsp honey
- 1 dl (⅖ cup) coconut flakes
- 1 tsp salt
- 0.5 tsp ground cardamom
Instructions
- Preheat the oven to 200°C (400°F) with the fan (convection) function on.
- Combine all ingredients in a blender and mix until smooth.
- Pour the batter onto a baking sheet lined with parchment paper.
- Spread evenly with a spatula to cover the whole sheet.
- Bake in the middle of the oven for 10–12 minutes, until lightly golden.
- Allow to cool before cutting into pieces.
Makes 4 pieces of about 21×17 cm (8¼×6¾ in) or 8 smaller pieces of about 11×8 cm (4¼×3 in).
Tips & Variations
- For a fun twist, skip cutting and spread your favorite jam over the pancake, then roll it into a cake roll.
- Add a pinch of ginger powder for extra flavor.
